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Sweet Potato Muffin Pancakes

April 21, 2017 Bryanna

I told you I had fun in the kitchen while I was away. And these were one of my favorite new recipes. I didn’t know whether to call these muffins or pancakes. They are shaped like a muffin, but texture like a pancake, so I decided to top them with maple syrup. I love that you can easily freeze them for future breakfasts, or just store in the refrigerator for up to a week and heat before for breakfast or enjoy cold.

These don’t have any added sugar. The only natural sugar is the maple syrup you can use as a topping. They are completely gluten free and vegan. Spiced perfectly, and full of the nutrients you need post workout or for fueling your body for your next workout, whether it’s chasing the kids or hitting the gym. Spices like cinnamon, ginger and nutmeg were added. Great antioxidant properties in these spices and cinnamon helps to regulate blood sugar and lower cholesterol and blood pressure.

The sweet potato is full of potassium, vitamin A, your B vitamins (so vegetarians and vegans should have these in their diet), vitamin C perfect for the sniffle season and for boosting your immune system, and fiber. Runners doing long distances should eat immune boosting foods, because the high mileage will suppress your immune system due to the intensity and duration. Sweet potatoes are a wonderful addition to anyone’s diet, but runners especially will benefit from them.

I add sweet potatoes to my oatmeal and smoothies frequently. I also love baking with them, using them for muffins, cookies and protein brownies. I guarantee you won’t be disappointed with this recipe and it’s versatile. Enjoy them warm or cold, topped with maple syrup or no toppings. I even added peanut butter on top, but I love nut butters on basically everything or in basically everything ;).

You’ll also get a great nutritional boost with the ground flaxseed. It’s a great source of fiber, but an easily digestible fiber that’s easy on the stomach, and high in essential fatty acids and antioxidant properties. Flaxseeds are known to help reduce risk of diabetes, cancer, stroke and heart disease. I like to sub some of my flour for ground flaxseed.

Simple ingredients, because as a mom and athlete, I love simple!! And when simple is healthy, it’s a win and a must share.

Save Print
Sweet Potato Muffin Pancakes
Author: Bryanna @ wholesomelyfit.com
Recipe type: Breakfast
Serves: 12-16 muffins
 
Enjoy for breakfast, a muffin like pancake that 's gluten free, completely sugar free and vegan
Ingredients
  • ¾ c almond milk
  • 2 flax eggs (2 Tbs ground flaxseed + 6 Tbs water)
  • 1½ c sweet potato, pureed
  • 1 c oat flour
  • ½ c almond flour
  • ¼ c ground flaxseed (or omit and do ¾ c almond flour)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350 degrees and line muffin tin or grease.
  2. In large mixing bowl add wet ingredients and mix until well combined with hand mixer (or by hand).
  3. Then mix in all the dry ingredients, until thoroughly combined.
  4. Pour mixture into prepared muffin baking sheet, filling each cup about ⅔'s full.
  5. Bake for about 25 minutes, until lightly browned on top (will be moist inside and more gooey).
3.5.3226

Eat them for breakfast, what I made them for, but also great for a snack post workout. And they are baby safe as well. My little guy likes these, and he is a tough one to please. Solids have not been his favorite. He loves nursing, but he is getting better with solids. We’ve worked at it for 2+ months.

Hope ya’ll have a great weekend. Next week I have a few more recipes to share and I’ll have a race recap to share as well. I have a half marathon this weekend. Going for another PR and hopefully podium finish.

See you next week friends!!

Until Next Time Be Whole and Be Fit

What are your weekend plans? Your favorite way to eat sweet potato?

 

Related posts:

  1. Sweet Potato Coconut Breakfast Cookies + Giveaway
  2. Sweet Potato Toast 5 Ways
  3. Sweet Potato Chocolate Chip Cookies
  4. Coconut Sweet Potato Breakfast Bake

Blog, Breakfast, Cooking with Bry breakfast, breakfast recipe, eat clean, gluten free, gluten free breakfast, gluten free recipes, healthy breakfast, healthy eats, healthy recipes, runners food, runners nutrition, vegan breakfast, vegan recipes

Comments

  1. Vanessa says

    April 25, 2017 at 10:38 pm

    Hi Bry! What can you do instead of almond flour? I have Namaste gluten free all purpose flour and Premium Gold’s Flax and Ancient Grains gluten free all purpose flour. Would either of those work? Or coconut flour? What ratio? Also, do you make your own oat flour or buy it? I’ve heard there is a difference in weight or something when baking. Thanks!

    • Bry says

      April 26, 2017 at 3:59 pm

      Vanessa, I buy more oat flour. You can just use all oat flour, so 1 1/2 cup oat flour. I am sure using the GF flour mix would work as well. The Namaste brand is a good mix and won’t dry out the goods. I use it frequently. Again using 1 1/2 c GF Flour blend. I wouldn’t use coconut flour, because it is so dense and dry, and just soaks up all the wet ingredients (if you did, I would use 1/2 of what the recipe calls for). If You didn’t want to add the flax, just simply add more flour. I like the nutritional boost of the ground flaxseed personally. I hope this helps.

Hi!! I am Bry [BREE], crazy about running, health, fitness, inspiring wholeness and living my live for Jesus.

I have my Masters in Human Nutrition (Certified Nutritionist), I am a certified Marathon Coach and Certified Personal Trainer with ACE, a child of God, home schooling mom of 4 and wife. I live to inspire others to be healthy, fit and wholesome by sharing healthy and whole recipes, tips on health and fitness, and my journeys through running and motherhood.

Thanks for stopping by and I hope you'll be back!!

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